This is an unapologetically Gusti Caponata, a twist on the classic Sicilian version. We opted for Saba and Sirk grape vinegar to create its typical agrodolce flavor. Then, we used real Castelvetrano olives, already pitted and preserved in Sicilian EVOO infused with a blend of Mediterranean herbs. These olives will truly set your Caponata apart!
Category: Gustiamo, the Recipes
Fried Caper Leaves
Crunchy, umami, comforting. Fried caper leaves are perfect to serve for a special aperitivo, on their own, or as part of a larger spread. It takes less than 15 minutes, but it’s one of those treats universally loved.
Peaches with Honey, Sea Salt, and Basil
We don’t recall how or when we came to know this uncomplicated yet astonishing recipe. Over time, it has simply become part of the Gusti summer repertoire. When yellow peaches are in season, we love cooking them with Eucalyptus honey and fresh basil leaves. Then, to unlock all the flavors of these syrupy, aromatic peaches,…
Spring Risotto with Spinach and Asparagus
As soon as we spot the first vernal greens in our market stalls, we simply can’t wait to usher in the Spring Risotto Season. Spinach, peas, artichokes, asparagus, fava beans, ramps: these Primavera treasures call for creamy, satisfying risotti. For this recipe, we paired a creamy base of spinach with crunchy bites of roasted asparagus,…
Mediterranean Brisket with Sun Dried Tomatoes
Mediterranean Brisket is a show-stopper, but couldn’t be easier to prepare! The meat slowly cooks in an umami rich tomato sauce until it’s practically falling apart. Tomatoes in three forms create the backbone of this dish, peeled whole tomatoes lend substance to the sauce, tomato paste adds depth and richness, and sun dried tomatoes give…
How to cook Dry Porcini Mushrooms
Adapted from the Porcini Ragù recipe by chef and pastaia Danielle Glantz featured in Food and Wine Magazine, this mushroom sauce marries the tangy intensity of funghi porcini with the deep umami notes of Vacche Rosse cheese. Saving those old cheese rinds from the back of the refrigerator is such a pro move! To quote…
Hazelnut Amaretti with Candied Oranges
This recipe comes from our friend Viola Buitoni, an Italian chef instructor and food writer living in San Francisco. We feel these amaretti perfectly glorify the intoxicating scents of the Piemontese Alta Langa Hazelnuts and the Sicilian Pizzuta Almonds. Grazie per aver condiviso con noi questa ricetta, Viola! Amaretti is the rare Italian delight to…
Spaghetti with Yellow Tomatoes, Colatura, Vacche Rosse
Who said that fish and cheese don’t go together in the Italian kitchen? We joined forces with our friend Chef Silvia of La Rina to prove this prejudice about Italian food traditions totally wrong. The umami bombs Anchovy Colatura and Vacche Rosse Cheese are a match made in heaven. Add Yellow Tomatoes from Cilento and…
Eggplant Parmigiana
No matter how steaming hot summer days can get, nothing honors the queen of summer, eggplant, like a homemade tray of Melanzane alla Parmigiana. YES, we do fry in real extra virgin olive oil and YES, we do make our tomato sauce with San Marzano tomatoes!
Candele alla Genovese
Decadent, sweet, and rich: it’s Candele alla Genovese time. And don’t let the name fool you: Genovese is uncompromisingly Neapolitan! Genovese is a beef braised sauce usually prepared “in bianco” (without tomato), where the copious amount of onions – one of the main ingredients in this recipe – gives the moisture necessary for a long, …